Description
These creamy Coconut Curry Vegan Meatballs served with jasmine rice are an easy gluten-free vegan dinner made with store-bought meatballs, broccoli, coconut milk, and red curry paste. A comforting plant-based meal packed with bold flavor and perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 cups jasmine rice
- 2 1/2 cups water
- 2 tablespoons olive oil
- vegan, gluten-free meatballs
- 1 teaspoon garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons red curry paste
- 1 can coconut milk
- 1 tablespoon lime juice
- 2 tablespoons liquid aminos/tamari soy sauce
- 1 teaspoon tapioca starch/four + 2 teaspoons water (may also use cornstarch)
- salt & pepper, to taste
- 2 cups broccoli florets, cooked
- fresh cilantro
Instructions
- Add the water and jasmine rice to a saucepan and bring to a boil. Reduce the heat, cover, and simmer until the rice is fully cooked and fluffy.
- Cook the vegan meatballs with 1 tablespoon of olive oil, according to package instructions until heated through and lightly crisped on the outsides. Remove from the pan and set aside.
- Steam or sauté the broccoli florets until tender-crisp and vibrant green.
- Heat the remaining tablespoon of olive oil in the same skillet you cooked the meatballs in, over medium heat. Add the garlic and sauté until fragrant and starts to turn golden.
- Stir in the ground ginger and red curry paste. Cook for 1 minute to deepen the flavor.
- Add the coconut milk, lime juice, soy sauce, salt, and pepper. Stir until smooth and creamy.
- In a small bowl, whisk together the tapioca flour and water to create a slurry. Stir it into the sauce and simmer for a few minutes until the sauce is slightly thickened.
- Add the cooked vegan meatballs to the curry sauce and toss gently to coat. Heat for about 5 minutes.
- Serve over the cooked jasmine rice with the broccoli and garnish with fresh cilantro.
Notes
READ THE BLOG POST FOR MORE TIPS, RECIPE VARIATIONS & INFORMATION!
- Prep Time: 10 minutes
- Cook Time: 20 minutes